Khychiny with potatoes and cheese

Name: Khychiny with potatoes and cheese
Total time: 1 h 20 min
Yield: 12
Ingredients: 240 ml Kefir; 0.5 teaspoon Salt; 0.5 teaspoon Baking soda; 300 g Wheat flour; 2 Potato; 250 g Adyghe cheese; to taste Salt; 40 g Butter

Fragrant, soft, made from cheap ingredients, you'll lick your fingers! Khychiny with potatoes and cheese is a traditional pastry of the peoples of Kabardino-Balkaria. They are made from ingredients available to everyone, based on unleavened kefir dough. The top is generously greased with butter, the results are tender and very tasty.

186

225468

Sophia Jones

Author of the recipe

Calories

194Kcal

Protein

8gram

Fat

7gram

Carbs

22gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

240ml

0.5teaspoon

0.5teaspoon

300g

2

250g

to taste

40g

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
How to make khychin with potatoes and cheese? Prepare the necessary ingredients for the filling. Choose fresh or pickled cheese. It should not be too salty, but not bland either. Adyghe, Suluguni or feta cheese are suitable. You can also combine, for example, Adyghe and feta cheese. I have Adyghe cheese.
STEP 2
How to make the filling for khychin in a frying pan? First wash the potatoes in running water with a brush, peel them, and cut them into two or four pieces. Boil the potatoes in salted water until tender. Approximately 25-30 minutes.
STEP 3
Take Adyghe cheese, grate it on a coarse grater and place it in a plate or bowl. For now, put the cheese aside, we will need it soon.
STEP 4
Drain the water in which the potatoes were boiled. The amount of potatoes and cheese is usually taken in equal quantities. I took 250 grams of boiled potatoes.
STEP 5
While the potatoes are hot, add the grated cheese to it so that it has time to melt.
STEP 6
Mash the potatoes and cheese into a homogeneous puree. Set the finished filling aside and let it cool.
STEP 7
How to make dough for khychins with kefir? Take kefir, it can be of any fat content. The higher it is, the tastier the dough will be. Kefir should not be cold. To do this, you should remove it from the refrigerator in advance or you can warm it up slightly on the stove or in the microwave.
STEP 8
First sift the flour through a sieve or using a special mug. This will saturate it with oxygen and make the finished baked goods airy.
STEP 9
Pour kefir into a bowl of suitable size, add soda, stir. Leave the kefir for 10 minutes so that the soda quenches. Numerous bubbles will appear on the surface.
STEP 10
Add salt to kefir. Add about 3/4 of the sifted flour and stir. Do not add all the flour at once. Depending on the properties of the flour, you may need a little less or more.
STEP 11
The dough is still quite sticky.
STEP 12
Add the rest of the flour in small portions, stirring the dough each time.
STEP 13
The dough should be soft and not stiff. Cover it with cling film and leave for 30 minutes. During this time, the dough will become more pliable, elastic, and easier to work with.
STEP 14
Divide the dough into equal parts depending on the desired size of the khychins.
STEP 15
On a table sprinkled with flour, roll out a piece of dough into a round, not very thin cake.
STEP 16
Divide the filling into parts according to the number of cakes. Place a portion of the filling in the middle of the flatbread.
STEP 17
Lift the edges of the dough and connect them over the filling in the form of a bag, pinch well.
STEP 18
Lightly knead the dough with the filling with your palm, then roll it into a thin cake with a rolling pin. Do this carefully so that the dough does not tear.
STEP 19
Heat a dry frying pan. Fry the khychin over moderate heat on one side until golden brown.
STEP 20
Turn the khychin over to the other side and fry until done. The cake will puff up as it cooks. Pierce it on the side with a skewer to release steam.
STEP 21
Grease the top of the hot khychin with a piece of butter, brushing the edges well.
STEP 22
Stack the finished khychins on top of each other. This will make them even softer and stay hot longer. When serving, the entire stack of khychins is traditionally cut into 4 parts. Serve the khychins always hot. Bon appetit!